An Expert Weighs In On How To Grill Potatoes, Peppers, Eggplant, And Corn

Grilled vegetables have a very high flavor-to-effort ratio when you cook them correctly. The charred bits and smokey notes add to the drama, making them a delicious versatile side dish for any meal. Roasting essentially dehydrates the vegetable, concentrating flavors and caramelizing its natural sugars. When roasted covered (or unpeeled, as in the case of corn), roasting can also help tenderize and cook vegetables from the inside by lightly steaming them.

You can throw various vegetables on the same grill and, if space allows, even at the same time. However, the way you prep them and how long they remain on the grill makes the difference. Some vegetables need to be chopped and pre-seasoned, while others can just be put on the grill, and the prep actually happens after they're cooked.

The team at Foodie got a masterclass in the nuances of grilling from Silvio Correa, a chef, catering director, and personal chef. Between his Tropicali Brazilian Kitchen, which serves Brazilian fusion cuisine, and full-service BBQ catering service in Southern California, Correa whips up a lot of flavor, and much of it is on the grill. The list of foods you should be grilling is long and colorful, and we decided to learn from the classics. The grill master gave us some crucial pointers on what it takes to make succulent and perfectly charred potatoes, peppers, eggplant, and corn on the barbecue.

Grilled potatoes are universally liked, and why wouldn't they be? Tender, flavorful (depending on how you season them), and oh-so-wonderfully carby, they are the perfect side dish or snack. You can grill potatoes to either be crispy or luxuriously soft. For both, you must parboil the spuds for about 5 minutes. This makes for a much faster cooking time on the grill, and, in case you plan on making them crispy, adds a heartier crunch. For tender and flavor-packed potatoes, Silvio Correa recommends seasoning the pre-cooked potatoes, wrapping them up in foil, and throwing them on the grill.

Another delicious side is grilled eggplant charred on the barbecue. Their flesh gets soft, the skin gets crispy, and they develop a deep nutty flavor that combines perfectly with anything creamy. Correa puts it succinctly, saying "Eggplant is delicious cut into thick slices, brushed with olive oil and seasoned with salt and pepper. Grill until they are soft and have those beautiful grill marks." You'll generally need to grill them for about 3 to 4 minutes per side until the flesh is tender but still holds its shape. You can experiment with different seasonings like paprika, garlic powder, and cumin powder. Because of the eggplant's delicate flavor, if you ever feel you've gone too heavy with the seasoning, there's a simple way to fix overseasoned vegetables that will get your grilled goodies back on track.

There's nothing that epitomizes the simple deliciousness of grilled foods like ripe yellow ears of corn. While there are several reasons you should grill corn on the cob with the husk on, Silvio Correa adds another step to infuse smokey flavors and some delicious charring into the mix. To quote the grill master — "As for the corn, grill it with the husk on, turning occasionally. Then remove the skin and grill quickly before serving with butter, salt, pepper, grated Parmesan cheese, and a touch of tajin."  You can also add Tajin to season watermelon (another great barbecue staple) while grilling summer fruits like peaches and watermelons.

Peppers pack some of the punchiest flavors of all grilled vegetables, so you don't need to season them before they go on the grill. Correa suggests simply placing them whole on the grill and turning them every few minutes until the exterior has a relatively even char and the skin is blistered. Peeling the skin can be a little fiddly, but placing the hot grilled peppers in a covered bowl for about 7 to 8 minutes loosens the charred outer covering and continues steaming the insides, tenderizing the peppers further. You can grill all types of peppers, but sweet peppers like the red, yellow, and orange varieties are the ones that are generally crowd-favorites.